Reach out to retired professional chefs to help guide students through turbulent times with seasoned eyes and breadth of experience.

By Paul Sorgule, MS, ACC

Teaching ingredient flexibility is important during pandemic-related shortages and challenging professional cooking situations.

By Adam Weiner, JD, CFSE

Social distancing limits informal communication. Instructors fill in the gaps with purposeful projects to develop a sense of community.

By Dr. Fred Mayo, CHE, CHT

Journal of Culinary Education Best Practices releasing special Covid-19 impact publication.

Six secondary and post-secondary instructors have earned CAFÉ’s recognition for their innovation, leadership, sustainability efforts, and entrepreneurship work in culinary education. Each honoree receives a cash prize and plaque. Congratulations to following educators:

Call for Papers for "COVID-19 Impact on Culinary Education and the Foodservice Industry"

You’re listening to CAFÉ Talks – The Center for Advancement of Foodservice Education, where our mission is to:
“Connect the Foodservice Industry with the Foodservice Classroom.”

Deal for Education and Learning (D.E.A.L. of the Week)

Thanks to Mercer Culinary for offering this Knife Cut Poster to the first 25 instructors who reach out.

And the Winner is

The National Mango Board celebrated Women’s History Month by Calling All Women Leaders and Innovators in Foodservice

They asked: “What’s your Womango story?”

Escoffier Resources

I am excited to share that Auguste Escoffier School of Culinary Arts is providing High Schools across the nation with FREE e-learning content to enhance students’ learning experience. Escoffier is a leader in professional online and campus-based culinary education, with over 4,200 students nationwide. Escoffier is proud to share videos, recipe cards and assessment tools from their curriculum to complement your teaching and assist with measurement and grading. A sample of the content includes: